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Salmon Quinoa Fiesta

1 can (170g) Gold Seal Skinless, Boneless Pink Salmon, drained
2 cups (500ml)
quinoa, cooked
4 tbsp (60ml)  
extra virgin olive oil
Juice of fresh lime

Medium cloves garlic, through a garlic press
1 tsp (5ml)
Ground cumin
1 cup (250ml) Cooked corn, or thawed from frozen
1 19-oz. (540ml)
Can black beans, drained and rinsed
Medium red pepper, finely diced

Green onions (or one bunch), thinly sliced
1/4 cup (65ml)  
Fresh oregano (if using dried use 1 tbsp (15ml)

Salt and pepper to taste
  • Chef's tip

    You can replace the oregano with cilantro if you’re a fan of the herb.


    1. In a small bowl or jar, combine olive oil, lime juice, garlic, cumin, (add oregano, if using dried), and whisk or shake until combined.Dressing can be made up to a day ahead.
    2. In a large bowl, combine the cooked quinoa, corn, beans, red pepper, green onions and salmon. Toss with the dressing, and season to taste with salt and pepper. Sprinkle with the oregano if using fresh.

  • YIELD:

    Serves 6



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